Try this whole masoor dal, for it might earn a permanent spot in your dinner rotation. A budget-friendly meal, yet so good you’ll wonder why this lentil doesn’t enjoy the same popularity as dals like moong and toor.
Dal and rice go together almost instinctively for us desis. I’ve got delicious dal recipes around here that play perfectly with rice. This masoor dal, though, is different. The way I make it, you’ll want some hot naan or roti to scoop it up with.
My (not so) secret ingredient is seekh kabab masala. It’s a small addition, in terms of quantity, but changes the whole flavor. If buying a packet just for this recipe gives you pause, I wouldn’t worry about it. You’ll find yourself making this dal again and again.
As for the cooking process, it’s pretty straightforward. I first combine all the spices together to make a quick spice mix. Then sauté the ginger and garlic pastes in the Instant Pot, along with the pre-fried onion and tomato.
Once the tomato softens, I add the prepared spice mix. After letting that cook for a minute or two, I add the dal, water, and chicken cube and pressure cook.
With the dal cooked, I stir in yogurt and give it a dhungar. Then lemon juice and cilantro go in. And that’s it. The result is a dal that is better than what you’d get at a restaurant or dhaba. Tall claim, I know, but I stand by it.
Pre-cooking notes and tips
- Make sure you’re getting the right kind of dal. Whole masoor looks like tiny brown pebbles. The bright orange kind that’s also called masoor dal is husked. Not the same thing. There are plenty of recipes where I’d use that one, but not here.
- You might find whole masoor dal under different names depending on where you live. Sabut masoor dal, Indian brown lentils, akha masoor, kala or kali masoor, all mean the same thing.
- For most of my desi cooking, Roma tomatoes are my first choice. I like the balanced acidity they bring. Make sure tomatoes are ripe and red. If they’re a little pale or lacking in flavor, adding a teaspoon of tomato paste helps boost the flavor.
- I use fried onion to expedite the cooking. I've always got some in the freezer. If you only have fresh ones, use 1 medium onion in place of the ¼ cup fried, and ⅓ cup oil instead of 3 tbsp. Slice it thinly and fry until golden brown. Then add ginger, garlic, tomato, and the mentioned amount of water. From there, follow the recipe as given.
- Cooking lentils on the stovetop takes longer where I live because of the altitude, and our hard water makes the cooking even slower, hence the use of an Instant Pot. You can absolutely cook it on the stove if that’s what you prefer, but I don’t have a good cooking-time estimate to give you.
- I’ve found that old dal can stay somewhat firm even after pressure cooking. So when I’m buying, I always check the “packed on” date and look for one packed within the past year. If there’s only a "best-before" date, I choose a package with more than a year left on it.
- For a creamier dal, replace every 4 tablespoon yogurt with either 2 tablespoon milk + 2 tablespoon cream, or 4 tablespoon store-bought half-and-half.
- You can use chicken powder in place of the cube. Vegetable bouillon/cube works too.
- I use Shan Seekh Kabab or Tikka Seekh Masala powder (I have no affiliation with them). Haven’t tried any other brands, but I’d expect them to work just as well.
- Don’t smoke the food for more than 2 minutes. I’d set a timer, because if it goes longer, the smoke can overpower the main flavors. Too much smoke can also leave the food smelling like gasoline or ash.
Serving ideas
I usually have this masoor dal with hot naan or roti. Kulcha, paratha, and soft puris would be great too if you’re looking to really indulge.
While you can have this daal with basmati rice, it's not my favorite pairing. I feel the rice dulls the flavors, and the smokiness doesn't quite go well with it.
Oh, and I like to serve kachumber, or some sliced onions mixed with lemon juice. Adds freshness and texture to the palate. Chutneys and raitas work nicely as well.
And that's a wrap!
This dal is a treat, and I hope you'll give it a try. If you do, I'd love to hear how it turned out in your kitchen. Comment below.
Happy cooking ~ Nelo
Whole Masoor Dal Recipe
Ingredients
- 1 cup (200 g) whole masoor dal - rinsed 3 to 4 times, then drained (Note A)
- 3 tablespoons cooking oil
- 1 tablespoon garlic paste - preferably homemade
- 1 tablespoon ginger paste - preferably homemade
- ¼ cup fried onions
- 1 small (80 g) tomato - finely chopped, I use Roma tomatoes
- 1 chicken cube - aka chicken bouillon cube
- ¼ cup (60 g) yogurt - whisked until smooth
- a small lump or briquette of charcoal - for smoking, roughly a 2 to 3 inch piece
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh cilantro - aka coriander/dhaniya
Spice Mix
- 1 tablespoon seekh kabab masala powder - (Note B)
- 1 tablespoon kasuri methi - aka dried fenugreek leaves
- 2 teaspoons coriander powder - aka dhaniya powder
- 1 teaspoon garam masala powder
- 1 teaspoon cumin powder - aka zeera powder
- ¼ teaspoon red chilli powder - adjust to taste ⓘ
- ½ teaspoon regular white salt - aka table salt
- 1 small bay leaf - aka taiz patta
- 2 whole black cardamoms - aka bari elaichi
Instructions
- In a bowl, combine all ingredients listed under "spice mix". Set it aside.
- Set your Instant Pot to sauté mode on the "Normal" setting and heat the oil.
- Add garlic paste, ginger paste, fried onions, chopped tomato, and ¼ cup water. Cook until the tomato breaks down and the oil starts to separate. Add a couple tablespoons of water if it starts sticking to the bottom of the pot.
- Next, add the prepared spice mix and cook for 2 minutes. Keep stirring so the spices don’t burn. If they start catching on the bottom, add a tablespoon of water.
- Add the drained masoor dal along with 3 cups water and the chicken cube.
- Secure the lid and cook on high pressure for 25 minutes. When the cooking time is up, allow the pressure to release naturally for 20 minutes, then quick-release the remaining pressure. Stir in the whisked yogurt while the Instant Pot is still turned off. See Note C for stovetop pressure cooker instructions.
- Heat the charcoal until it’s red. Put a small metal bowl or foil cup in the center of the pot, resting on the dal. Carefully place the hot charcoal in the bowl with a pair of metal tongs.
- Pour about a teaspoon of cooking oil over the charcoal, then cover the pot right away. Let the dal smoke for 2 minutes. Don’t leave it covered much longer than that.
- Remove the bowl and the coal. Set your Instant Pot to Sauté mode on "less/low" setting. Mix the dal and let it heat through.
- Add lemon juice and chopped cilantro and give it a stir. Taste for salt and adjust if needed. I garnish the dal with some extra cilantro for a little pop of color. Serve with hot naan or roti.
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